Mini banana cinnamon bread

I’m always on the look out for delicious ways to use up the bananas that turn brown and manky in my fruit bowl. They sit on the bench in my kitchen just begging to be made into something, rather than being given to our chickens (or stuck in the freezer to be given to our chickens much, much later on!).

I came across a rather nice looking banana bread recipe in Donna Hay’s ‘Modern Classics 2′ book, which I’ve had for a very long time. It’s full of pretty reliable and easy recipes, so I thought I’d give it a go – but since I’m also always thinking about ways to fill up my girls’ lunchboxes, I decided to go mini.

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Mini banana breads ready for baking

Donna Hay’s Banana Cinnamon Bread (minified)

140g softened butter
1/2 cup caster sugar
1 egg
1 1/2 cup plain flour
3/4 tsp baking powder
1/2 cup ground nut meal (I used almond, Donna uses hazelnut)
1/3 cup buttermilk
1/2 tsp cinnamon (I love lots, so I doubled her rather measly amount)
1 large banana or 2 small, sliced
Sugar for sprinkling (I used muscavado, Donna uses demerara)

Preheat oven to 180c. Beat butter and sugar until light and creamy. Add egg and beat well. Add the flour, baking powder, nut meal, buttermilk and cinnamon, and fold through until smooth. (Here I added mashed banana – Donna doesn’t, but I wanted my bread to be extra banana-y – and I had multiple bananas to use up!)

Grease a loaf tin, or use a 12-cup muffin tray if you want the mini versions. Brush the top with butter, arrange your sliced banana so it looks aesthetically pleasing to you, and sprinkle with sugar.

Bake for 35 mins (for the big version) or 15 mins (for the mini versions) and remove from the oven when golden and lightly springy. When I took mine out they weren’t quite as golden as I wanted (although the cake was cooked) so I stuck them under the grill for a couple of minutes… just to get that slightly burnt, caramelised sugar look!

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A golden brown, caramelised top – thanks to a minute or two under the grill!

I’m happy to say they turned out nicely. The sugary banana on top was particularly good, but the nuts and banana in the ‘bread’ were good too… I would just mention however, that calling them ‘bread’ is a little misleading – to me they were more cake-like than bready. I put a few remaining ones in the freezer, and they did go a bit soggy and weird on defrosting, so maybe this is an ‘eat when fresh’ kind of recipe.

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